Almond Cakes

Title:
Almond Cakes

Yield:
28 Servings

Categories:
Desserts,
Cakes,
Low-Fat




Ingredients:





     1 c  Blanched almonds


 1 1/3 c  Sugar


     1 c  All-purpose flour


     1 ts Rose water; (optional)


     3    Egg whites


          Vegetable cooking spray






 Place almonds in food processor, and process until finely ground. Add sugar


 and flour; process until blended. Add rose water and egg whites; process


 until well-blended (the mixture will be very thick). With floured hands,


 shape the dough into 28 balls, and place 2 inches apart on baking sheets


 coated with cooking spray.


 


 Bake at 325 degrees for 28 minutes or until crisp on the outside and soft


 on the inside; cool on racks.


 


 Yield: 28 cookies (serving size: 1 cookie).


 


 The original version of these cookies called for 2 cups of almonds. We


 replaced 1 cup with flour for a healthier, but still delicious,


 alternative.


 


 NOTES : Cal  85.3, Fat 2.8g, Carb 13.9g, Fib 0.4g, Pro 1.9g, Sod 7mg, CFF


 28.2%.


 


 Recipe by: Cooking Light, Nov/Dec 1994, page 105


 


 Posted to Digest eat-lf.v097.n235 by Reggie Dwork 
on


 Sep 17, 1997